Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges

The effect of replacing partially lean meat (21.7% protein, 4.5% fat) with cricket (Gryllus assimilis) flour (CF) in the physicochemical, technological and sensory properties of beef patties was evaluated. Four formulations were elaborated, a control with 66% w/w of beef (FC) and the others with substitution of the meat at 10 (F10%), 15 (F15%) and 20% w/w (F20%) levels with CF. Analysis of chemical composition, shrinkage, cooking yield, moisture and fat retention, pH, colour, lipid oxidation (TBARS), texture and sensory profile (Acceptance test and CATA questions) were performed. An increase in fat content, moisture and fat retention was observed in products with cricket flour. Adding CF resulted in softer meat products with lower shrinkage and cooking loss. FC was lighter and redder than products with CF. TBARS values were higher as CF addition increased, with no difference among FC and F10%. FC and F10% had greater sensory acceptance (scores above 8.0 and 7.0 for overall liking, respectively). By the CATA test consumers linked FC and F10% with the descriptors associated with overall liking, such as burger aroma, meat aroma and juicy and F15% and F20% were associated with undesirable descriptors such strange and unpleasant aroma, bad and dry appearance, sandy and crumbly. The results showed that cricket flour could replace beef by a fraction of up to 10%, obtaining a hybrid meat product with appropriate technological and sensory characteristics.